Research output per year
Research output per year
Project Details
Description
The project studies the use of food in place branding efforts: the stakeholders involved, the strategies behind and the outcomes. Point of departure is taken in Danish locations and expanded to an international context.
| Status | Finished |
|---|---|
| Effective start/end date | 03/12/2012 → 31/12/2013 |
Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Brand Conformity in a Food Place Context
Therkelsen, A., Jan 2018, Inclusive Place Branding: Critical Perspectives on Theory and Practice. Kavaratzis, M., Giovanardi , M. & Lichrou, M. (eds.). Routledge, (Routledge Studies in Critical Marketing).Research output: Contribution to book/anthology/report/conference proceeding › Book chapter › Research › peer-review
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Taking stock of the New Nordic Cuisine at Danish coastal destinations
Therkelsen, A., Mar 2016, In: Journal of Gastronomy and Tourism. 2, 1, p. 15-25 2.Research output: Contribution to journal › Journal article › Research › peer-review
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Catering for yourself: Food experiences of self-catering tourists
Therkelsen, A., Dec 2015, In: Tourist Studies. 15, 3, p. 316-333Research output: Contribution to journal › Journal article › Research › peer-review
25 Citations (Scopus)